Bacon, Avocado and Cheese Omelet with Salsa

Prep Time 15 min
Cook Time 5 Min
Servings 6
Difficulty Moderate

Ingredients

  • SALSA
  • 2 cups finely chopped tomatoes
  • 1/4 cup minced mild onion, like Vadalia or red
  • 2 jalapeno peppers
  • 4 tbsps. minced fresh cilantro
  • 3 tbsps. fresh lime or lemon juice
  • Salt and pepper
  • OMELET
  • 12 large eggs
  • 6 tbsps. water
  • Salt and pepper to taste
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 9 slices of lean bacon
  • 2 small avocados
  • 1 1/2 cups shredded Monterey Jack cheese

Directions

  • Step 1

    STIR together tomato, onion, jalapeño, cilantro and lime juice in small bowl. Add salt and pepper to taste.

  • Step 2

    WHISK together eggs and water in large bowl. Whisk in salt and pepper to taste.

  • Step 3

    SPRAY an 8-inch skillet generously with no-stick cooking spray. Heat over medium heat. Pour 1/3 cup of egg mixture for each omelet evenly over bottom of skillet, tilting skillet quickly to cover. Cook 1 to 2 minutes.

  • Step 4

    SPRINKLE half of omelet with 1 tablespoon crumbled bacon, 1/3 cup chopped avocado and 1/4 cup cheese. Cook 2 to 3 minutes, or until set. Fold omelet over filling. Place on plate to keep warm while cooking remaining omelets.

  • Step 5

    REPEAT with remaining ingredients. Respray skillet before preparing each omelet. Serve omelets with salsa.

Serving size
(1 omelet)

  • Calories 410
  • Calories from Fat290g
  • Total Fat 32g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 460mg
  • Sodium 500mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 5g
  • Sugars 3g
  • Protein 25g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet